TAPENADE.
Incomparable to those unfortunately found on Provençal markets, this homemade olive puree is excellent spread on bread, divine with hard-boiled eggs, fish, vegetable cakes. And great for spreading pan-bagnat half-loaves .
Races
2 large handfuls of Nice olives (or any other variety)
1 handful of basil leaves
20 almonds
1 tablespoon of capers
1 tablespoon pine nuts
3 salted anchovies
Recipe
After pitting the olives, coarsely mix all the ingredients in the electric mincer. Mix and pour the puree into a small jar, which is covered with olive oil. Can be kept for 1 week in the refrigerator, always covered with oil.
Variant
You can replace the basil with arugula, the pine nuts with pistachios.
